Ayres' Chicken Velvet Soup Recipe

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Ayres' Chicken Velvet Soup

Julia Ferguson

By
@judyjellybean

A favorite, silken, creamy soup that became the Tea Room's trademark.
This soup is so thick and creamy, great on a cold day to warm you inside.

Recipe Source: Indianapolis Monthly Magazine.


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Rating:

Comments:

Serves:

6-8

Cook:

1 Hr 20 Min

Method:

Stove Top

Ingredients

1 1/2 stick
margarine
3
ribs celery, pureed
1 large
onion, pureed
3/4 c
flour
6 c
water
2 oz
powdered chicken base, concentrated chicken flavoring or chicken bullion cubes
1 c
half and half
1 large
whole chicken breast, or 2 halfs, poached, skinned, boned and diced
salt and pepper to taste

Directions Step-By-Step

1
Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion puree, recude heat to medium and cook until throughly softened, but not browned. Add flour and stir together to form a smooth paste. Recude heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat and cook for 1 hour. Add half and half, blend well. Add chicken meat, salt and pepper to taste, simmer for 5 minutes more.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #Onion, #and, #celery, #half